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When Gail Kittleson’s not steeped in World War II research, drafting scenes, or deep in one edit or another, she does a limited amount of editing for other authors. She also facilitates writing workshops and classes, both in Iowa and Arizona, where winters find her enjoying the incredibly gorgeous Ponderosa forest under the Mogollon Rim. Favorites: walking, reading, meeting new people, and hearing from readers who fall in love with her characters. Learn more about Gail HERE.Gail's Latest Book Release: A Purpose True

Southern France - Spring, 1944

German panzer units crisscross the region, dealing ruthless reprisals against the French Resistance, and anyone suspected of supporting its efforts. Secret Operations Executive (SOE) agent Kate Isaacs is tasked with providing essential radio communications with the Allies, while her guide, Domingo Ibarra, a Basque shepherd-turned-Resistance fighter, dedicates himself to avenging the destruction of his home and family.

Thrown together by the vagaries of war, their shared mission, and common devotion to liberty, the last thing Kate and Domingo anticipate is the stirring of affection that threatens to blossom into love. But how can love survive in the midst of the enemy’s relentless cruelty toward innocent citizens? Everything hinges on the success of the Allied Invasion - L’Invasion. Buy the book HERE.

If you love light and fluffy sweetness, here's a yummy recipe to make this Christmas Season!2 cups sugar1/2 cup water1/3 cup corn syrup2 egg whites1 teaspoon vanilla extractpinch salt1 cup chopped pecansIn a heavy saucepan, combine sugar, water, and corn syrup and cook until sugar is dissolved and comes to a boil. Cook over medium heat, without stirring, until a candy thermometer reads 250-265 degrees (hard-ball stage). Remove from heat. Meanwhile, beat egg white in a large mixing bowl, until stiff peaks form. On high speed, carefully pour hot syrup in a slow, steady stream into the egg whites. Add vanilla and salt. Beat on high speed until candy loses its gloss and holds its shape, about 10-12 minutes. Stir in pecans. Drop by teaspoonfuls onto waxed paper. Makes 36 pieces. Click here for a printable version of this recipe.

Heat sausages in large skillet with 1 tablespoon oil. Transfer cooked sausages to slow cooker. Add remaining ingredients to skillet. Cook and stir over medium heat until sugar is dissolved. Pour over sausages. Heat on low for 1-2 hours. Serves 16. Click here for a printable version of this recipe.

Cook potatoes in boiling salted water until tender. Drain. Mash until smooth. Add remaining ingredients and beat until light and fluffy. Place in oblong baking pan. Cool, cover, and place in refrigerator. May be used anything within two weeks. May reheat in microwave or a 350 degree oven until heated through, about 20-30 minutes.Click here for a printable version of this recipe.

An Amazon Top Ten bestselling historical romance author of the Adirondack Pinkertons and the Women of Surprise series, Tracey Lyon's novel A Changed Agent was a 2017 National Excellence in Romance Fiction Award finalist. She sold her first book on 9/9/99! Her books have been translated into several languages and are available in print, digital and audio formats. A true upstate New Yorker, Tracey believes you should write what you know. Her historical romances are all set in the New York State area. Tracey considers herself a small town gal who writes small town romances. You can learn more about Tracey and her books by visiting her website at www.traceyjlyons.com.

Tracey's Latest Book Release: The Heart of An Agent

Former Pinkerton spy Lily Handland has always dreamed of a quiet, safe life, free from chasing criminals and putting herself at risk. So when the opportunity to invest in a failing Great Camp in the Adirondacks comes to her attention, she quickly jumps at the chance.

Filled with grief, widower Owen Murphy wants to run away from it all. Though he’s worked hard to forge a future for himself, his guilt has kept him mired in the past. But all that changes when a headstrong, mysterious woman shows up at Owen’s door. Together, as Lily and Owen restore the beauty of the Great Camp, he begins to finally see a future. But will learning about Lily’s past destroy it all? Buy the book HERE.

In small saucepan, melt butter and saute onion until tender. Add flour, then cook and stir till bubbly. Gradually add broth to this mixture. Cook and stir until thickened, about five minutes. Stir in the milk, cream and seasonings. Add vegetables. Cook gently until heated through. Makes 8-10 servings.Click here for a printable version of this recipe.

Preheat oven to 350 degrees. Line two 9 inch cake pans with waxed paper and spray with grease. In large mixing bowl, cream together butter and brown sugar. Add eggs one at a time along with vanilla extract. In small bowl, mix together flour, baking powder, salt, cinnamon, and nutmeg. Add to butter mixture, mixing well. Fold in carrots, pineapple, and nuts. Pour batter into pans. Bake for 55-60 minutes until edges have pulled away from sides and toothpick inserted into the center comes out clean. Cool on cake rack.

In small bowl, mix cream cheese, butter, lemon juice, and vanilla. Add powdered sugar and mix until smooth. May add more powdered sugar to desired consistency. Frost layers. Sprinkle top with chopped nuts. Serves 12-16. Click here for a printable version of this recipe.

Here's a delightful recipe, and so easy to make. Enjoy at any time of the year! 11.5 oz. Ghiradelli Semi-Sweet Chocolate6 oz. roasted Macadamia nuts, choppedLine mini muffin pan with mini baking cup liners. In a medium glass bowl, melt chocolate in microwave in 2 minute increments until silky smooth. Stir in chopped nuts until combined. Spoon into baking liners and allow to dry until chocolate has set. Makes 24 cups.Click here for a printable version of this recipe.

WELCOME

Thanks for visiting Country at Heart Recipes. Deborah Vogts is a contemporary inspirational fiction author, but she also loves to cook. Here you'll find a vast collection of Deborah's favorite family recipes. Spend some time and look around. New recipes are added every Monday, Wednesday, and Friday.